directions:

2. In a large bowl, whisk together sweet potato, brown sugar, yogurt, eggs, oil, pumpkin pie spice, vanilla, and orange zest until evenly blended. In a separate bowl, whisk together the cake mix, baking powder, and baking soda. Add the dry ingredients to the wet ingredients and stir until just blended.

3. Divide batter among the muffin cups and spread into even layers. Bake until lightly browned on top and cooked through when tested with a toothpick, about 18 to 20 minutes. Transfer the teacakes from the pan to a cooling rack and let cool 20 minutes.

4. While the teacakes cool, prepare the icing. Melt butter over medium heat in a skillet. Cook butter, stirring occasionally, until frothy and lightly browned, about 6 minutes. (Watch carefully once it starts to turn golden,as it can quickly burn at this point.)

5. Sift confectioners' sugar into a medium bowl. Pour browned butter over the sugar in a bowl and stir well; it will be very lumpy. Stir in the milk, vanilla, and salt. Beat vigorously by hand or use an electric mixer onmedium-high speed to beat until smooth.

6. Dip the top of each cake into the icing to coat the top, letting any excess drip back into the bowl. Garnish each cake with a few shreds of orange zest or pecan halves, if desired. The icing will harden as it cools. Serve at roomtemperature once the icing has set.

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories

2,000

2,500

Total Fat

Less Than

65g

80g

Saturated Fat

Less Than

20g

25g

Cholesterol

Less Than

300mg

300mg

Sodium

Less Than

2,400mg

2,400mg

Total Carbohydrate

Less Than

300g

375g

Dietary Fiber

Less Than

25g

30g

Nutritional Facts

Servings

Serves 12

Base Nutrients

Calories

220 kcal (11%)

Calories from Fat

54 kcal (0%)

Total Fat

6 g (9%)

Saturated Fat

2 g (10%)

Cholesterol

40 mg (13%)

Sodium

260 mg (10%)

Total Carbohydrates

36 g (12%)

Dietary Fiber

2 g (8%)

Protein

4 g (6%)

Vitamins

Vitamin A

n/a

Vitamin C

n/a

Minerals

Calcium

n/a

Iron

n/a

Sweet Potato Teacakes with Brown Butter Icing is rated
4.0 out of
5 by
1.

Rated 4 out of
5 by
Christinekh from
The quantity seemed grossly offDelicious, but are these supposed to be baked in JUMBO muffin cups? Because I easily made 16 regular sized and a dozen minis with this recipe. AND the cooking time was about 14 minutes, not nearly 20.